Creamy Asparagus And Pancetta Penne

• 2 tablespoons all-purpose flour
• 2 tablespoons butter, softened
• 1 teaspoon olive oil
• 2 ounces chopped pancetta
• 1 (8-ounce) package sliced cremini mushrooms
• 1/4 cup white wine or 2 tablespoons each lemon juice and water
• 1 teaspoon salt, divided
• 4 cups unsalted chicken stock
• 3 cups 1% low-fat milk, divided
• 12 ounces uncooked whole-wheat penne (such as Barilla)
• 1 bay leaf
• 1 cup frozen green peas
• 12 ounces asparagus, trimmed and cut into 2-inch pieces
• 1 tablespoon chopped fresh thyme
• 3 tablespoons chopped fresh parsley
• 1 teaspoon grated lemon rind
• 3/4 teaspoon black pepper

1. Combine flour and butter in a bowl until a paste forms.
2. Place a large high-sided saute pan over medium-high heat. Add oil to pan; swirl to coat. Add pancetta; cook 2 minutes, stirring frequently. Add mushrooms; saute 5 minutes or until browned and liquid evaporates. Add wine; cook 2 minutes or until liquid is absorbed, stirring to loosen browned bits. Stir in 1/4 teaspoon salt. Transfer mixture to a plate.
3. Add stock, 2 cups milk, penne, and bay leaf to pan; bring to a boil. Cook 8 minutes, stirring occasionally. Stir in peas, asparagus, and 1/2 teaspoon salt; cook 2 minutes, stirring frequently. Stir in remaining 1/4 teaspoon salt, remaining 1 cup milk, and thyme; cook 2 minutes. Add butter-flour paste, in pieces, stirring constantly to combine and thicken. Remove from heat; stir in mushroom mixture, parsley, rind, and black pepper.

flour, butter, olive oil, pancetta, cremini mushrooms, white wine, salt, milk, penne, bay leaf, frozen green peas, thyme, parsley, lemon rind, black pepper

Taken from www.myrecipes.com/recipe/creamy-asparagus-pancetta-penne (may not work)